Fillet mignon with bulgur
4 servings
25 minutes
Fillet mignon with bulgur is an exquisite dish of European cuisine that combines tender veal with a fragrant garnish. The recipe's origins trace back to French gastronomy, where fillet mignon is considered a symbol of refined taste. In this version, it gains a unique texture due to the contrast with fluffy bulgur that perfectly absorbs the meat juices. Fresh cucumbers, tomatoes, and salad add lightness and freshness to the dish, while a zesty mustard sauce highlights the depth of flavor. This dish is perfect for both a festive dinner and a cozy family lunch, bringing harmony of richness and freshness in every bite.
1
Boil bulgur for 15 minutes.
- Bulgur: 500 g
2
Sear the veal steaks on high heat for 5 minutes on each side.
- Veal fillet: 500 g
3
While the meat is frying, make a vegetable bed from cucumbers, tomatoes, and lettuce.
- Cucumbers: 100 g
- Tomatoes: 100 g
- Green salad leaves: 50 g
4
Drain the water from the bulgur and place it on the vegetables.
- Bulgur: 500 g
- Cucumbers: 100 g
- Tomatoes: 100 g
- Green salad leaves: 50 g
5
Slice the steak crosswise into pieces of 5–7 cm. Place on bulgur. At the end, drizzle sauce to taste. Also drizzle sauce on the edges of the plate for dipping the meat. Sweet mustard sauce pairs excellently.
- Veal fillet: 500 g
- Sesame seeds: 10 g
